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Baileys Bread & Butter Pudding!

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A Delicious Baileys Bread & Butter Pudding that’s perfect for the Festive Season – Baileys, Brioche, Chocolate, Raisins and more!

Oh hey Bread and Butter Pudding.. it’s been a while! To be fair, it’s only been on my blog once so far, and in Hot Cross Bun form, so this is probably more of a classic. Just with an alcoholic kick of Baileys! 

So! This is a luxurious and delicious pudding that is guaranteed to satisfy your delicious and alcoholic puddings of dreams, that is ideal for the colder winter months of the year. 

I decided a while ago that I wanted to post a Bread & Butter pudding for winter this year, but as it was getting closer and closer to Christmas, and I got a little carried away with buying some Baileys when it was on offer, I thought I would combine the two! 

This is probably more towards a classic Bread and Butter pudding then I have ever made before, as I always love my twists with recipes, but it is still quite classically Jane with a few added extras. Baileys, Brioche, Chocolate and more. 

So, in my opinion, a classic Bread and Butter pudding uses bog standard bread, butter and then eggs, cream/milk and raisins with some sugar. This may be different to your classic version, but that’s what I imagine!

For this beauty, I decided to make it more luxurious and use Brioche. Brioche is still bread, but its a more indulgent version, with a sweeter and more delicious taste. Basically, the perfect bread for a pudding like this!

For the custard mixture, I would normally use Eggs, cream, milk and a touch of sugar, and this is no different… but this time, I’ve added baileys. An equal mix of cream, milk and Baileys makes a delightful concoction, and then an even better custard with the eggs and sugar. 

As I mentioned earlier, I always think that bread and butter pudding classically involves raisins or similar, and I have done no different here. However… as I know a lot of my readers are not the biggest raisin fans, so I went for half raisin, half chocolate chip. You can use all raisins, or all chocolate chips – it’s up to you!

I prep my Baileys Bread & Butter pudding by slicing and lightly buttering my bread, and swirling it into my dish. I sprinkle over my raisins and chocolate chips. Then, I whisk together my eggs, cream, milk, baileys and sugar and pour it over. 

I finish it off with a sprinkle of light brown sugar to get some caramelising in the oven, but this is optional! And then, I let it sit in the fridge for 30 minutes or so to really soak up the baileys custard goodness whilst the oven heats up, and then I bake!

This beauty really is best served warm, and on the day of making, but it can be reheated easily once. An extra drizzle of cream, some custard, or a small drink of baileys on the side… it’s up to you! ENJOY!!!

Baileys Bread & Butter Pudding!

A Delicious Baileys Bread & Butter Pudding that's perfect for the Festive Season - Baileys, Brioche, Chocolate, Raisins and more! 
4.75 from 4 votes
Print Pin Rate
Category: Dessert
Type: Desserts
Keyword: Baileys
Prep Time: 50 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 12 Servings
Author: Jane's Patisserie

Ingredients

  • 400 g Brioche Loaf
  • Unsalted Butter
  • 75 g Raisins
  • 75 g Chocolate Chips
  • 4 medium Eggs
  • 200 ml Double Cream
  • 200 ml Whole Milk
  • 200 ml Baileys
  • 50 g Caster Sugar
  • 50 g Light Brown Sugar

Instructions

  • Start by prepping your ingredients. I slice my bread into 2cm thick slices, and then also in half to get them to be shorter!
  • Spread a small amount of unsalted butter onto each piece of bread, and then put the bread into your dish.
  • Sprinkle on your raisins and chocolate chips!
  • In a jug, whisk together your eggs, cream, milk, baileys and sugar!
  • Pour over the bread evenly.
  • Sit the pudding in your fridge whilst your oven heats up - for 20-30 minutes!
  • Preheat your oven to 180C/160C Fan.
  • Sprinkle over the brown sugar, and bake in the oven forr 35-40 minutes, or until baked. You want it to be nice and golden on top, and perfectly stodgy.
  • Enjoy!

Notes

  • For this recipe I did my shopping at Sainsburys by chance - I bought the brioche loaf, and so on from there! 
  • I used the original baileys, but you can use any flavour you fancy!
  • You can use all raisins, or all chocolate chips. 
  • This is best served on the day of baking when it's fresh, but can easily be reheated once! 
  • Serve with cream, ice cream, custard or more! 
Nutrition Facts
Baileys Bread & Butter Pudding!
Amount Per Serving
Calories 228 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 87mg29%
Sodium 44mg2%
Potassium 114mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 16g18%
Protein 4g8%
Vitamin A 375IU8%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

9 Comments

  • Mhairi
    May 16, 2020 at 9:56 pm

    5 stars
    Absolutely amazing and so easy to make. Definitely one to make again

    Reply
  • Norma Tate
    December 18, 2019 at 11:17 am

    5 stars
    I made this last week, absolutely to die for and so easy to make.

    Reply
  • Lauren
    December 12, 2019 at 3:49 pm

    I am planning to use this for Christmas… can I pre make and freeze?

    Reply
  • Vanessa
    December 10, 2019 at 1:26 pm

    5 stars
    Don’t ‘do’ bread & butter pudding but I thought I’d give it a try….used Vanilla Baileys and cinammon chips instead of chocolate….OH MY WORD!!!!! Loved it! Even my dad loved it and was eating it out of the dish!!!

    Reply
  • Claire Holden
    December 5, 2019 at 8:47 pm

    Hi Jane please can you tell me what size dish you used and how many portions does it make

    Reply
    • Jane's Patisserie
      December 7, 2019 at 8:32 pm

      Dishes can vary so greatly in size that I didn’t specify. I believe mine was roughly 10″ diameter. Portions are noted on the recipe.

  • Kev Bond
    November 30, 2019 at 1:33 pm

    4 stars
    Good afternoon Jane, just a quick question could you use panatone?

    Reply

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